Panzanella Italian Salad
5
This delicious and wholesome Italian salad consists of toasted bread cubes tossed with vegetables and vinaigrette – best of all, the flavour gets even better if you leave it in the fridge overnight!
Recipe Key Facts
- Prep time: 45mins
- Cooking time: 30mins
Shellfish free | Vegetarian
Serves: 4
Calories: 383 Kcal per serving
Ingredients
Shopping List
- 1 small ciabatta loaf, preferably slightly stale
- 2 tbsp extra virgin olive oil
- salt and black pepper
- 1 red pepper, halved and deseeded
- 1 yellow pepper, halved and deseeded
- 1 green pepper, halved and deseeded
- 350g (12oz) vine-ripened tomatoes, quartered
- Handful basil leaves
- 50g (1¾oz) pine nuts
Method
- Preheat the oven to 200°C400°Fgas mark 6.
- Tear the ciabatta loaf into bite-size pieces and place onto a baking tray. Drizzle with a tablespoon of the olive oil and season with salt and black pepper. Toast in the oven for 4-5 minutes until golden.
- Place the peppers onto a baking tray and drizzle with the remaining oil. Roast in the oven for 20-25 minutes. Place the roasted peppers in a plastic bag to cool. When cool, the skin will be wrinkled and easy to remove.
- Cut the skinless peppers into chunks.
- Place the bread, peppers and tomatoes into a bowl and toss gently. Tear a handful of basil leaves and add to the bowl.
- Chill the salad for at least 30 minutes so the bread can absorb some of the juices.
- Add the pine nuts, toss again and serve.
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